Saturday, March 5, 2011

Coffee Creme Brulee

2 1/4 cups heavy cream
1/2 vanilla bean, split
1/2 cup plus 1 1/2 T sugar, plus extra for bruleeing
5 egg yolks
1/4 cup coffee syrup (reduced from 2 cups brewed coffee, preferably Kona)

Preparing the creme brulee:
Heat the oven to 350 degrees. In a large saucepan, heat the cream and vanilla bean over medium-high heat until the cream almost comes to a boil.

While the cream is heating, in a large bowl, whisk together the sugar and egg yolks until blended.

Slowly whisk the hot cream into the eggs to temper, until all of the cream is incorporated. Discard the vanilla bean.

Stir the coffee syrup into the custard, then strain, removing any lumps.

Divide the custard among 6 (5-ounce) ramekins and place the ramekins into a large baking dish. Fill the dish with boiling water to come halfway up the sides of the ramekins.

Gently place the baking dish in the oven. Loosely cover the top with a sheet of foil and bake until the custards are set (they will form a skin and jiggle slightly when tapped), about 25 minutes. Remove from heat and cool slightly.

When the ramekins are cool enough to handle, place the custards in the refrigerator to chill completely. The custards will keep for 2 to 3 days, refrigerated.

Place a little sugar on top of each custard and brulee with a torch before serving.


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